You are going to fall in love with these crazy-good Zucchini Enchiladas as much as I have! They are the perfect way to enjoy all the yumminess of enchiladas sans the carbs. An ideal solution for a low carb and keto diet, or for anyone wanting to sneak more veggies into their diet.
Zucchini Enchiladas Backstory
To say that I love Mexican food is an understatement.
There was a time in my life when if you had asked me what my favorite food was, my reply would have been “sour cream”!
And cheese! Oh, how I love cheese.
Given how often the two make a joint appearance in Southwestern cuisine, my love comes at no surprise.
I don’t think it matters what part of the country you live in; enchiladas are a favorite dish. It doesn’t get much more delicious than a cheesy, creamy enchilada.
Unfortunately, they also tend to be loaded with carbs.
Since my break up with carbohydrates, I’ve been working to find ways to enjoy all my favorites without them.
And these Zucchini Enchiladas allow me to do just that.
I am surprised at just how well zucchini makes a stand-in for tortillas. I knew the recipe was going to hit the mark when it came to flavor but was afraid I’d find myself craving the texture of a tortilla.
Surprisingly, I did not.
It was lighter and more delicate than enchiladas made the traditional way, and the flavors stood out. This is one that is going in my rotation on a regular basis.
Although you can certainly use bought enchilada sauce, I encourage you to make your own. Enchilada sauce can be a hidden source of gluten and carbohydrates, not to mention other ingredients you are better off without. My Keto Enchilada Sauce is super-easy to make and free of the nasties.
How to Make Zucchini Enchiladas
Time needed: 41 minutes.
Zucchini Enchiladas – Step By Step Instructions
Preheat the oven to 350 degrees and spray a 13 x 9 baking dish with cooking spray.
- Prep the Zucchini
Use a vegetable slicer to slice long thin strips of zucchini. Sprinkle with salt and let sit on paper towels while you prep the filling.
- Cook the Vegetables
Cook the onion and jalapeño in a large skillet that has been well sprayed with oils. Add garlic and cook one more minute.
- Make the Filling
Transfer the cooked vegetables to a bowl. Stir in chicken, sour cream, and 1/2 cup of cheese.
- Fill the Enchiladas
Place three to four strips of zucchini lengthwise so that they overlap. Add the chicken mixture on top and roll up from one side. Carefully transfer to the baking dish.
- Add Sauce
Pour the Enchilada Sauce on top of the zucchini.
- Add Cheese
Sprinkle with cheese.
Frequently Asked Questions
The term is one that is used in different ways, but it generally refers to a tortilla that has been dipped into an enchilada sauce and then stuffed and rolled. They can be filled with cheese, meats, and/or vegetables. Most of the time, the tortillas are fried before they are dipped in the sauce to soften them up.
Yes, this recipe does surprisingly well made ahead of time. You can either prep the casserole and cook it when you are ready to serve, or you can reheat already cooked portions. It holds up well for two to three days in a covered dish in the refrigerator.
If You Like This Recipe You May Also Like:
- 3 zucchini
- 1/2 cup chopped red onion
- 1 jalapeño seeded and diced
- 1 teaspoon garlic minced
- 16 ounces chicken breast or thighs, cooked and shredded (Use my Instant Pot Chicken)
- 1/3 cup sour cream
- 6 ounces cheddar cheese divided
- 1 cup enchilada sauce low carb
- Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
- Prepare the zucchini.
- If you have a kitchen aid stand mixer and the super veggie tool, use that to make your “tortillas”.
- Otherwise, use a vegetable slicer to slice long thin strips of zucchini. Sprinkle zucchini with salt and allow to drain on paper towels for 15 minutes.
- Meanwhile, spray a large skillet with oil and add onion and jalapeno. Cook for 5 to 6 minutes, add garlic and cook one more minute.
- Transfer vegetables to a bowl and stir in chicken.
- Add sour cream and 1/2 cup of the cheese and stir to combine.
- To fill the enchiladas, place four strips of zucchini lengthwise so that they overlap. Add chicken mixture on top, Roll up from one side and carefully transfer to the baking dish.
- Top with enchilada sauce, and sprinkle with remaining cheese.
- Bake for 20 minutes, until the cheese is melted and the dish is heated through.